Gochu Oil Tuna Puttanesca Spaghetti

Cook 180g of spaghetti in well-salted water for 1 minute less than the package time and reserve 1/2 cup of pasta water. Separate the oil from 120g of tuna in olive oil. Pour that oil into a wide pan, add 1 tablespoon of chili oil, and keep the tuna pieces in a separate bowl so they stay intact. Add 12g of sliced garlic and 3 anchovy fillets to the pan. Cook over low heat for 2 to 3 minutes, stirring until the anchovies dissolve and the garlic edges turn pale gold without browning. Add 250g of crushed tomatoes and simmer over medium heat for 6 minutes. When the edges bubble thickly and the oil begins to look red, stir in 1.5 tablespoons of capers and 40g of halved black olives for 1 minute. Add the tuna at the end and warm it for only 2 minutes, stirring gently to preserve larger pieces. Add the drained spaghetti and reserved pasta water and toss over high heat for 1 minute. When the sauce is glossy and clings to the noodles, fold in 8g of parsley and serve immediately. Since the capers and anchovies already contribute salt, taste the finished sauce before adding any more. The tuna oil enters at the beginning, while the solid tuna enters only for the final 2 minutes, giving the two parts of the can separate roles in the sequence.